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Earlier this week I shared Gingerbread Brownie Cookies, but if for any reason chocolate isn’t your thing, these Gingerbread Iced Oatmeal Cookies are for you! It’s a festive twist on old fashioned iced oatmeal cookies. Iced oatmeal cookies aren’t the most popular cookies out there, but I personally love them! They’re textural, oaty and have a nice little layer of crisp icing on top. Add in the gingerbread spices and it’s the complete package. Also, it kind of looks like fallen snow, so I love them during this time of year.
Traditional iced oatmeal cookies are made with butter and eggs, but this vegan and gluten free cookie is made with an almond butter base instead. This helps to maintain chewy and soft centers without sacrificing the crisp edges and golden brown tops (key for the icing on top!). We’ll be using molasses to sweeten along with coconut sugar which makes for perfect, caramelly flavour alongside the gingerbread spices. They are vegan, gluten free, and oil free as well.
So what’s in these Gingerbread Iced Oatmeal Cookies?
Rolled oats → These are key for texture! We’ll be mixing them into the oat flour and they’ll create the beautiful old fashioned icing pattern, while providing chew.
Oat flour → You know the drill, my favourite gluten free flour!
Almond butter → For our healthy fat source we’re going to use almond butter. It also helps to create a nice chew to the cookie.
Gingerbread spices → To take these cookies to the next level. Use a premade mix or mix your own.
Coconut sugar → In combination with molasses, this sugar adds a nice caramel tone to the cookie.
Molasses → Is it still gingerbread without molasses?
Organic powdered sugar → For our icing mixture–be sure to use organic to ensure it’s vegan friendly!
Plant milk → Use as needed, to achieve the perfect cookie texture and icing.
And some basics like salt, baking powder and vanilla extract.
Secrets to success
If you’d prefer to make these sans gingerbread spices, you definitely can and they will be just as delicious! In place of gingerbread spice, consider cinnamon instead, and a pinch of nutmeg if you fancy.
The key to the classic icing dip look is to make sure the cookies have a decent amount of surface texture. This way, the icing sugar doesn’t coat the entire cookie top. It’s also great because it distributes the sweetness just perfectly (in my humble opinion, anyway).
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Preheat oven to 350F and line a baking tray with parchment paper or a nonstick baking mat.
Add rolled oats to a food processor and pulse until broken down. Make sure not to break down too much, as you will want a good amount of texture.
In a mixing bowl, cream together almond butter, coconut sugar, molasses and vanilla extract.
Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. Add plant milk as needed by the tablespoon.
Using a cookie scoop, form balls of dough and gently press down into cookie shapes, making sure the surface texture is fairly rough. Bake in the oven for 12-15 minutes, until golden brown. Remove from the oven and let cool completely.
Prepare icing by mixing powdered sugar with 1-2 tsp of plant milk in a large, shallow bowl. Start with less, and mix until a thick, but runny icing forms, adding more plant milk as needed.
Once cookies are cool, gently dip the tops of cookies top down into the icing and quickly pull away. Place cookies on a cooling rack and let icing set. If the room temperature is warm or you’re baking these in the summertime, you can also pop them into the fridge to speed up the setting.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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